Ensures that all banquet functions are well set up and organized.
Extends full cooperation within & between departments.
Ensures that function orders are issued on time.
Prepares monthly & weekly forecasts and distributes to department concerned.
Keeps all guest history records.
Maintains and efficient commercial accounts filing system.
Handles in-house banquet sales
Identifies market needs and trends.
Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
Conducts daily briefing and de-briefing for a function assigned.
Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
Establishes two way communications with related departments like Banquet sales, Kitchen, and other departments.
Communicates effectively with quests, subordinates, immediate superior and other section heads.
Prepares daily cover count and revenue report for the banquet functions.
Attends daily F&B briefing, F&B Meeting in the absence of the Banquet Manager, and all other training sessions and meeting required for the position.
Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
Identifies and solves problems in service in a professional manner.
Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
Reports and controls breakage and losses in the banquet section.
Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
Directs all efforts in the banquet service to maintain all service standards established for food and beverage service department.
Follows the cleaning schedule established for banquet section.
Follows control procedures in food and beverage cost and cashiering.
Promotes guest satisfaction in the banquet section.
Maintains grooming standards for all service personnel in Banquet Department.
Capable of receiving and handling banquet booking equerries and special arrangement.
Oversees and controls the requisition point and par stock level for food supplies and guest supplies in the department.
To be capable of operating all the operating equipment and audio visual equipment.
Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
Participates and attains membership in association and other community projects related to the hotel and restaurant industry to improve Hotel s image and for the product and service update.
Coaches and counsels waiters and bartenders effectively.
Evaluates objectively the performance of bartender, waiters and bus boys.
Conducts on-the-job training for waiters, bartenders and service personnel.
Motivates a strong team within the banquet service section.
Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
Performs other duties as assigned by Banquet Manager.
REPORT LINES & COMMUNICATIONS:
Reports to the Banquet Manager.
Directs and supervises the activities of the service staffs in the banquet section.
Coordinates with other outlet heads and Kitchen section heads for function details, special arrangements and other activities in the Hotel.
Interacts with clients, guests, government officials, suppliers and other important individuals in the community in promoting the outlet and hotel.
Minimum education of Bachelor degree in Hotel Management or relevant discipline
Experience at least 2 years in banquet service
Good knowledge of the banquet operation and high-end service levels
Have excellent English communication skills both in written and spoken
Strong interpersonal, communication and problem solving skills
Organized with strong planning, good communication and interpersonal skills
Industry Type :
Hotels / Hospitality
Functional Area :